Last week I bottled an Imperial Stout. I primed with 2/3 to 3/4
of a cup of black-strap molasses. I opened a bottle last night to
see how it was coming. It was the most highly carbonated beer I have
ever opened. Now I'm beginning to wonder if the wimpy bottles I used
will explode. (Not worrying -- yet.) The batch was 6 gallons and
should qualify as a barley wine. I used 12 lbs of liquid malt extract,
1 lb of dry malt extract, and about 1.5 lb partial mash of specialty
grains. Being lazy I did not measure initial and terminal specific
gravity. I used an attenuative yeast for 1 week primary @ 70 degrees
F and 1 week secondary @ 64 degrees F. Fermentation appeared to
be over. The beer tastes strong and immature but not sweet.

Does anyone have experience/advice regarding priming with molasses?
Heidi
fthat@alaska.edu